45 minsBatch Meal

Portuguese chorizo & chickpea stew with side salad

Makes: enough for three meals
Makes: enough for three meals


  • 18 cups vegetable broth
  • 3 yellow onions
  • 1 ½ lbs pork chorizo
  • 1 ½ cups kalamata olives
  • 12 cups kale
  • 4 ½ cups canned chickpeas
  • ⅓ cup minced garlic
  • 4 ½ cups canned diced tomatoes
  • 3 bay leaves
  • 1 ½ cups white wine
  • ¾ cup olive oil
  • ⅓ cup red wine vinegar
  • 12 cups lettuce
  • 1 ½ cups shredded carrot


  1. In a large pot, bring broth to a boil.

  2. Peel and dice onion. Dice chorizo. Coarsely chop olives and kale (removing the tough center stems). Drain and rinse chickpeas.

  3. In a separate soup pot over medium heat, add onion, garlic, chorizo and a pinch of salt and pepper. Cook, stirring, until onion is translucent, 3 to 5 minutes. Add diced tomatoes (with their liquid), olives, bay leaf and white wine. Stir and cook 5 minutes more.

  4. Add hot broth and drained chickpeas to the vegetables. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 10 minutes.

  5. While stew cooks, whisk together olive oil and red wine vinegar in a salad bowl. Add lettuce and carrot and toss to combine.

  6. Stir kale into the stew and season with salt and pepper to taste. Simmer 5 minutes more, or until kale has softened.

  7. Spoon stew into bowls and enjoy with side salad.